This time of year I can’t get enough roasted winter squash.

We celebrated Hanukkah this weekend I made these cute little seeded delicata rings and they were gobbled up as fast as the latkes! Everyone loved them!

These are super easy to make.

Preheat your oven to 400F. Cut two delicata squash (that’s how many fit on my sheet pan) into 3/4 inch rings and scoop out the seeds and rub them really well with olive oil and salt and pepper. I used garlic too, I don’t think I would use garlic again.

In a food processor I added;

• 3 tablespoons of turbinado sugar (you can use any sugar you like, coconut or maple would be nice here if you have it, or just brown sugar would work too.)
• 1/4 cup almonds (use what you like, or just use all seeds)
• 1/4 cup sesame seeds. I used white and black.
• You could add cinnamon or herbs, I didn’t but I will next time.

Pulse all that in the food processor until it is like sand then press one side of the oiled squash into the seed mix and arrange on a baking tray seed side up.

I baked these for about 1/2 hour covered and uncovered for another 10 minutes. I covered the tray with another tray so they wouldn’t dry out and so the sugar in the crust wouldn’t get too dark. I wasn’t sure what would happen. I’d never made these before so I was cautious.

You could roast them uncovered and they would be more caramelized and crunchy than mine were.

I also roasted a couple delicata “boats” while the oven was hot and added the last bit of the nut/seed/’sand’ mix to the hollow of the squash. Yum.

I will be making this again and again. It was easy and very very tasty everyone love them.

Mo